Ever since I learned how to make Pete’s wonderful fresh Italian tomato and garlic sauce, I’ve been thinking about what I can prepare with it herunterladen! I happen to have some Manicotti pasta on hand in the pantry, which are very large pasta tubes usually ridged, that are intended to be stuffed (filled) then baked […]
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Manila Clams with White Wine Sauce
Venerupis philippinarum (Common name is “Manila” Clam) is an edible species of saltwater clams. The shell is elongated, oval, and sculptured with radiating ribs foto’s downloaden app. It’s color is commonly grayish, greenish, brownish, yellow or buff with distinct dark or light colored triangular mottled markings that begin at the umbo (beak area of the clam) […]
Read the rest of this entry »Potato Water, Turkey Gravy
Years ago, Bill’s aunt Marlys always seemed to be in charge of making the gravy at the Thompson Family Thanksgiving dinner. I watched her many times and came up based my recipe on what I could remember from hers Download videos from web pages. I’m sure she didn’t use “Wondera” for her flour, but I […]
Read the rest of this entry »Salmon Wrapped Scallops, with Lemon and Dill Beurre Blanc
I was poking around on the Internet looking for ideas of how to combine two small fillets of fresh salmon and some scallops that I had on hand into a cohesive meal. I usually only hear terms like “Beurre blanc” when I’m reading foodie magazines or watching some Food Network program; unless I’m at my friend […]
Read the rest of this entry »Pork Loin Center Cut Roast with Cranberry Balsamic Sauce
I came across a pork loin center cut roast in the freezer the other day and thought it sounded good. The loin is where we get the leanest and most tender pork cuts. Since they’re lean, these cuts tend to dry out if overcooked. Pork is safe to eat if it’s cooked to an interior […]
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